Pan-fried pork and chicken with leeks (Prasotigania)

Boil the pieces of meat in water with a bit of olive oil and 2-3 bay leaves until they get tender (the pork will take more time). Skim off the foam.

Remove the pot from heat and take the meat out of the water. 

Heat oil in a frying pan or a wide pot and sauté the pieces of meat until they are golden brown. 

Add the finely cut leeks and stir until they get tender. 

Deglaze with wine into which you have already dissolved the mustard and stir well. 

After the wine evaporates, add about 1 cup of water with the lemon juice, salt, pepper and cumin, depending on your taste.

Lower the heat a bit and let it simmer until all the juices are absorbed. 

If necessary, add a bit more lemon when you serve.